Lunar New Year is one of the few celebrations where the food isn’t just delicious – it’s symbolic. Dishes are chosen for luck, prosperity, longevity and togetherness, and the best ones are designed for sharing: big platters, lots of chopsticks reaching in, and that lively, slightly chaotic energy that only comes from a table that keeps filling up.
To cut through the noise, we asked Chef Sunny Lai to share his go-to Lunar New Year picks – from the must-have Lo Hei fortune salad and dumplings, to the dish he says belongs on every Lunar New Year table: steamed fish.
1. If someone’s building the perfect Lunar New Year spread, what’s the first thing you’d put on the table?
Sunny: Two things – Lo Hei fortune salad and dumplings. Lo Hei is the ultimate “start the celebration” dish because it’s interactive and full of meaning, and dumplings are a classic because they bring that feeling of warmth and togetherness straight away.
Lo Hei sets the tone – everyone stands, everyone joins in, everyone wishes each other well. Dumplings keep the table moving while you settle in, and they’re one of those dishes that instantly feel like Lunar New Year.
2. People always talk about dumplings representing wealth. What should readers know about that?
Sunny: The symbolism comes from their shape – traditionally, they’re linked to ancient gold ingots, so dumplings represent wealth and good fortune. But the deeper meaning is abundance: you make plenty, you share them, and you’re wishing for a year ahead where the table is always full.
My advice is simple – serve dumplings generously. Lunar New Year isn’t the time for “two each”. It’s the time for “there’s more coming”.
3. What’s your favourite style of dumpling for Lunar New Year – and why?
Sunny: My pick is Jade Cabbage Dumplings with pork and shrimp. They’re a favourite because they’re comforting and packed with flavour, but they also carry strong symbolism – jade is associated with wealth, prosperity and good fortune, which is exactly what you want to welcome in at the start of the year.
They’re also a great dumpling for sharing because they suit most palates – you get that richness from the pork, sweetness from the shrimp, and freshness from the cabbage.
4. Lo Hei is such a moment. What should people know about the elements in the salad and what they represent?
Sunny: Lo Hei is special because each ingredient brings its own meaning, and together it’s a wish for a bright, abundant year.
You’ll often see ingredients like salmon, carrot, white radish, beetroot, cucumber, shredded egg, enoki mushroom, cabbage, lettuce, ginger, and toppings like peanuts, plus the oil and sauce that bring it all together.
The colours matter – you want it vibrant and generous. The textures matter – crunch, freshness, richness. And the ritual matters most: everyone stands around the table, tosses it together, and calls out wishes for the year ahead. The higher you toss, the more luck you’re welcoming in and the more prosperous the new year will be – that’s why people love it.
5. What’s the key to a great Lo Hei beyond just having the ingredients?
Sunny: Don’t treat the toss as an afterthought. Make it a moment. Get everyone involved, and be loud about it – Lo Hei is meant to be joyful.
From a flavour point of view, balance is everything. You want sweetness, acidity, freshness and crunch, with a dressing that ties it together without drowning it. Lo Hei should feel bright and celebratory, not heavy.
6. If there’s one must-have main dish for Lunar New Year, what is it – and why?
Sunny: Steamed fish – it’s essential. Fish is strongly linked to abundance and prosperity, and it’s one of those dishes that instantly makes the table feel like a proper Lunar New Year feast.
Steaming keeps it clean and highlights the freshness, which is what you want. It’s also a dish designed for sharing – it sits in the centre, everyone takes a little, and it brings the whole meal together.
7. Any tips for ordering or serving steamed fish so it feels like a Lunar New Year centrepiece?
Sunny: Keep it simple and let the fish do the talking. A classic steamed fish with aromatics is perfect – it’s elegant, comforting, and it feels special without being complicated.
And serve it whole – that’s part of the tradition. Lunar New Year food is about meaning and togetherness, and a whole steamed fish in the middle of the table is exactly that.
8. If you could give one piece of advice for people who want to “do” Lunar New Year food properly, what would it be?
Sunny: Make it generous and make it shared. Choose dishes that bring people into the moment: Lo Hei to start with joy and intention, dumplings for warmth and prosperity, and steamed fish to anchor the meal with abundance.
If the table is loud, the plates are moving, and everyone leaves feeling full and happy – you’ve done it right.
What makes Cabravale’s Lunar New Year celebrations especially fitting is that they’re rooted in a century-long local story. Established in 1925 as Cabra-Vale Diggers, the Club has always been a gathering place for the community. Today, as Cabravale Club Resort, it’s entering a bold new era while staying true to what matters most – bringing people together around food, culture and shared experience.
